Barbecue Meatball Waffle Sliders

Sweet and saucy barbecue meatballs, sandwiched between little crispy waffles with melty cheese, fresh tomato, and an Arugula aioli for the ages.

Course Appetizer
Cuisine entertaining, football food, party food
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20
Author Erica


  • 20 frozen meatballs thawed (see Notes)
  • 1 19 oz bottle barbecue sauce
  • 1 Tbs yellow mustard
  • 20 slices Roma tomatoes
  • 20 slices slider size white sharp cheddar cheese
  • 1 box Kellogg's® Eggo® Minis Waffles 10 ct
  • For the Arugula Aioli
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped Italian flat-leaf parsley
  • 2 Tbs finely chopped chives
  • 1/2 cup finely chopped arugula
  • 1 tsp fresh lemon juice
  • pinch kosher salt
  • pinch fresh cracked pepper


  1. In a medium saucepan, add the meatballs, barbecue sauce, and mustard. Let it go on low for a while until the meatballs are heated through and it all gets saucy. This can be done in a slow cooker.
  2. In a bowl, combine the ingredients for the aioli. Toast the Eggo Minis Waffles until browned and toasty.
  3. For each slider, layer a waffle, a teaspoon aioli, a meatball, cheese, and another waffle. If you would like your cheese melty, sliders can be popped in the microwave for 10 seconds. Yields: 20 sliders.